Chicken Liver Paté



Yield 2 small cup Liver Pate


1 lb chicken livers, organic (US Wellness Meats)

3 tbsp grass-fed ghee

1 yellow onion, diced

1 clove garlic

2 hard boiled pasture raised eggs, peeled and sliced

1-2 tsp sea salt (depending on taste)

Optional Ingredients:

Small handful seaweed soup mix

4 medium Russian Red kale, chopped

Ground pepper, to taste

To serve:

Paleo crackers

4 medium kale leaves (or more)


Step 1: Sauté chicken livers in 1/2 the ghee until no longer pink in the middle, about 7-8 mins. Remove livers from the fry pan.

Step 2: Add rest of the ghee to pan, and sauté the onions and sliced garlic clove until translucent.

Step 3: For a paté texture - add all ingredients into a Vitamix (or any other blender) and blend until smooth. For chunkier texture - add all ingredients to food processor and chop/blend until desired texture is reached.

Step 4: You can eat it hot/cold, but I would recommend cold, so refrigerate right after and serve with paleo crackers or on kale.

Courses Side Dish

Nutrition Facts

Serving Size 1/4 cup

Amount Per Serving

Calories 148

% Daily Value

Total Fat 11 g


Total Carbohydrates 1 g


Protein 11 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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